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Lebkuchen

Lebkuchen

Dense, chewy lebkuchen is a great addition to your Christmas-cookie routine, but you can make it any time of year. While most lebkuchen contains ginger, this is a ginger-free version that uses other spices and molasses to achieve a similar flavor.

Ingreadient

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/3 cup packed brown sugar
• 2 large eggs, room temperature
• 1 cup molasses
• 1/4 cup buttermilk
• 1/2 teaspoon anise extract
• 4-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon each ground allspice, cardamom and cloves
• 1/2 cup ground walnuts
• 1/2 cup raisins
• 1/2 cup pitted dates
• 1/2 cup candied lemon peel
• 1/3 cup sweetened shredded coconut
• 1/4 cup candied orange peel
• 3 tablespoons candied pineapple
• 1/2 cup sugar
• 1/4 cup water
• 2 tablespoons confectioners' sugar

Direction

1. Preheat oven to 350°. Line a 15x10x1-in. baking pan with parchment.
2. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses, buttermilk and extract. In another bowl, whisk flour, baking powder, baking soda, cinnamon, salt, allspice, cardamom and cloves; gradually add to creamed mixture and beat well. Stir in walnuts.
3. Place raisins, dates, lemon peel, coconut, orange peel and pineapple in a food processor; pulse until chopped. Stir into batter; press into prepared pan. Bake 25-28 minutes or until lightly browned.
4. For glaze, in a small saucepan, bring sugar and water to a boil; boil 1 minute. Remove from heat; whisk in confectioners' sugar. Spread over warm bars. Cool completely in pan on a wire rack.